AMERICAN BOUNTY GEB: Great Contemporary Cooking from the Culinary Institute of America - Tapa dura

Celebrating the fiftieth anniversary of the Culinary Institute of America, a collection of recipes reflects regional, traditional, and recent international trends with such selections as shrimp gumbo, chicken and dumplings, and Shaker lemon pie. BOMC.

"An American Bounty" comes from The Culinary Institute of America, the country's most prestigious teaching facility for professional chefs. A companion to The American Bounty restaurant on the Institute's beautiful campus at Hyde Park, New York, this book is a reflection of America's exciting contemporary food style. Immigrants have always defined what American food would and could be, but we are only now, after more than three centuries, beginning to arrive at a true melting pot cuisine.
"An American Bounty" offers a terrific overview of that style. It is expansive, generous enough to embrace traditional favorites and foreign influences. Here are stir fries and fajitas; ham with red eye gravy and blue cheese polenta; Navajo fry bread and seafood gumbo; mustard fried chicken and gnocchi; triple chocolate brownies and Shaker lemon pie. The recipes were developed by Culinary Institute teachers and chefs for home cooks with average skills and they are presented with gorgeous photographs that reflect the important place of food in lifestyles centered on family meals and simple, but sophisticated entertaining. Nutritional analysis is provided for every recipe.